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Heat olive oil in a large soup pot over medium high heat. When hot but not smoking, add the onions and garlic and 2 tablespoons of chicken broth or water. Cook covered, stirring every now and then, until onions have completely softened, about 10-12 minutes. Add the sausage, and cook stirring occasionally until sausage has broken apart and is cooked through, about 4-5 minutes.
Add the tomatoes, chicken stock, tomato paste, sweet potatoes, squash, cumin and fennel seed. Bring to a boil, reduce to a simmer and cook until squash is almost done, about 15 minutes. Add the chickpeas and cook uncovered 7-8 minutes more or until chickpeas are heated through. Taste and adjust seasonings with salt and pepper.
Serve immediately.
Because this is a stew recipe, I take the time to cut the sweet potatoes and squash into chunks. I’m not gonna pretend it’s a quick kitchen task because that wouldn’t be nice. It takes some time and the results are worth every minute of effort. I enjoy cooking but on days I’m feeling less ambitious, I roast the sweet potatoes and squash in the oven which changes the soup from a chunky stew to a thick and creamy soup. The flavors are the same and the nutrition is all there. Change the rules anytime you please! Customizing recipe directions to suit your needs and time constraints is a great way to stay motivated to cook.
How to Dice Squash without Losing a Limb
Poke holes in the squash all over with a fork. Place in microwave on high for 3 minutes. Remove skin with a sharp carrot peeler. Cut squash in half, scoop out seeds. Cut into 1/2 thick slices. Stack slices on top of one another in piles you can safely handle. Cut slices crosswise into 1/2 inch thick strips. Cut strips into 1/2 inch chunks. Repeat with remaining squash.
Recipes courtesy of Kathleen Daelemans.
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